CALIFORNIA OLIVE RANCH OLIVE OIL

We are excited to introduce California Olive Ranch, a company that produces high-quality, reasonably priced extra virgin olive oil. Extra virgin olive oils are distinct from refined olive oils, such as “light” or “pure” oils, which are produced through excessive heat or chemicals, which affect the taste and quality of olive oil. On the other hand, extra virgin olive oil is simply freshly pressed fruit juice. California Olive Ranch crushes the olives and extracts the oil mechanically, without high temperatures or chemicals. After passing rigorous chemical and sensory tests, all oils are certified extra virgin at California Olive Ranch by Applied Sensory.

Furthermore, the Non-GMO Project has certified our extra virgin olive oils as non-GMO. In addition, the Orthodox Union has certified them as kosher. Finally, the Olive Oil Commission of California has also recognized our California Reserve Collection, which offers only extra virgin olive oil from California. Harvested olives are delivered to the mill in gondolas within hours of harvest to provide the freshest olive oil possible. Upon arrival at the mill, olives are placed in hoppers and transported to the sorter, where branches and leaves are separated. In a hammer mill, olives are crushed into a paste that resembles oatmeal. The olive paste is then malaxed, or “relaxed,” by slowly churning or mixing without adding heat, which would alter the flavor and quality of the olive oil and prevent it from being labeled “extra virgin.” At this process step, the oil is extracted and separated from the fruit.

Once the oil has been extracted from the paste, it is routed to the first separator, which collects the liquid solids. The solids are sorted and converted into pomace, which is then used to make animal feed. Farmers separate, dry, and use pomace, made up of the olive skin and pit, as animal feed. The liquid extracted from the pomace is a mixture of oil and trace amounts of water. It is then transferred to a vertical high-speed centrifuge. The oil and water mixture is spun at twice the speed to separate the oil from the water. The extracted water is then used to irrigate our trees. What is left is a high-quality extra virgin olive oil. According to the California Olive Ranch, when rules are broken, amazing things happen. It all started with a bold idea: make California’s highest quality extra virgin olive oil at an affordable price. The California Olive Ranch flipped the script on the centuries-old tradition of olive cultivation. Twenty years later, the California Olive Ranch is still fusing tradition and innovation. So when we say we’re living the California dream, we really mean it.

California Olive Ranch exists on purpose. What’s important is how we do things rather than what we do. We revolutionized the olive oil industry once, and we’re not done yet. Our cultivation and harvesting procedures allow us to harvest the olives most efficiently, resulting in the highest quality extra virgin olive oil. This is accomplished by making environmentally responsible decisions in our growing, milling, and packaging processes. California Olive Ranch is enthusiastic about what we do, how we do it, and the people who assist us. We are farmers from California who are inextricably linked to the land. Protecting our natural resources is the responsible thing to do. We have been open and honest about our business from the beginning and intend to continue doing so. California Olive Ranch is a company that values quality in both its products and its employees. The highest standards are upheld by California Olive Ranch.

Fats are one of three macronutrients required for human survival and make up a large portion of our bodies. Lipids are needed to absorb vitamins A, B, D, E, and K. Not all fats are created equal. Using extra virgin olive oil has numerous health and wellness benefits. While fat has a bad reputation, not all fats are toxic (in fact, some are beneficial); All you have to do is make the right decisions. The Harvard School of Public Health recommends consuming healthy fats in moderation; as a general rule, Let’s get rid of the bad and bring in the good.

According to the FDA, limited and inconclusive scientific evidence suggests that consuming 2 tablespoons (23 grams) of olive oil daily may help reduce the risk of coronary heart disease due to the monounsaturated fat found in olive oil. To reap this potential benefit, use olive oil to replace a comparable amount of saturated fat without increasing your daily calorie intake. In addition to this heart-healthy fat, extra virgin olive oil contains phenols, which act as antioxidants and reduce oxidative stress in the body. Extra virgin olive oil also has trace Omega-3 and Omega-6 fatty acids. Consuming extra virgin olive oil has a slew of additional advantages. If you’re dressing salads or sautéing, using extra virgin olive oil gives you the health advantages of a heart-healthy oil while also enhancing the flavor of your food.

The benefits of fat-free diets have been debunked; current research has discovered that the type of fat consumed has a far more significant impact on health than the amount of fat consumed. However, as many of you know, nutritionists recommend the Mediterranean Diet. This diet includes a variety of foods high in unsaturated fats, such as nuts, seafood, and extra virgin olive oil. So, what exactly are unsaturated fats, and why are they such an influential part of a healthy diet?

Unsaturated fats are scientifically defined as fatty acid chains with at least one double bond. A fatty acid with a double bond is less stable and more difficult to absorb and store as fat. This is advantageous for health because these fats take longer to digest, allowing your body to absorb more of the other nutrients. Furthermore, the double bond is responsible for unsaturated fats’ liquid state at room temperature. Saturated fats have smooth connecting connections and lack double bonds, remaining solid at room temperature. Monounsaturated fats (one double bond) and polyunsaturated fats (two double bonds) are the two types of unsaturated fats (more than one double bond). While both are healthy for us, the structural differences in the molecules result in slightly different health benefits.

Fatty Acids That Aren’t Saturated (MUFAs) Monounsaturated fats are fatty acids with a single unsaturated carbon link. They are frequently liquid at room temperature in oils such as extra virgin olive oil. However, high-fat nuts and fruits, such as olives and avocados, are also high in monounsaturated fats. These monounsaturated fats are essential to the Mediterranean diet. In studies, monounsaturated fats increased the fluidity and flexibility of cell membranes. An average MUFA concentration of 75% can be found in extra-virgin olive oil. Furthermore, consuming 1-2 teaspoons of olive oil daily can reduce your risk of heart disease, diabetes, atherosclerosis, and colon cancer, as well as inflammation and cholesterol levels. The primary monounsaturated fatty acid found in extra virgin olive oil that confers these health benefits is oleic acid.

Fatty Acids That Aren’t Saturated (PUFAs) Polyunsaturated fats are also getting much attention. Because they contain two or more carbon double bonds, these fats are simply unsaturated. These fats are further subdivided into Omega-3 and Omega-6 fats. Omega-3 fatty acids are critical to pay attention to because the body cannot produce them on its own, and they are powerful inhibitors of heart disease. Extra virgin olive oil contains about 15% PUFAs, most of which is linoleic acid. When consuming more nutritious fats in general, aim for about 25% of your calories from unsaturated fats. The FDA recommends getting 10% of your fat from polyunsaturated fats, specifically linoleic acid, a PUFA found in extra virgin olive oil!

Are you ready for some more good news? Cooking with more unsaturated fats can improve the taste of your food! When substituting unsaturated fats for saturated fats, you do not have to sacrifice flavor. Making salad dressings and dips with extra virgin olive oil, as well as including nuts in your breakfast and afternoon snack, are easy ways to up your unsaturated fat intake. Do you require any additional recommendations? Visit our Recipes Page and subscribe to the California Olive Ranch blog to receive monthly recipes. The extra virgin olive oil produced by California Olive Ranch is made from freshly pressed Californian olives and is bottled within hours of harvesting. It has received numerous awards for its superior quality. The oil is proudly derived from the olives’ first cold press according to the label. Extra virgin olive oil is the preferred option at California Olive Ranch. At California Olive Ranch, all oils are a certified extra virgin by Applied Sensory after passing rigorous chemical and sensory tests. Furthermore, the Non-GMO Project has certified our extra virgin olive oils as non-GMO. The Orthodox Union has certified them as kosher.

Most Californian olive oils are excellent because they are made from olives grown in the state’s fertile soil. There are no chemicals used to speed up the growth of the olives or alter their development in any way. This ensures that you are always purchasing natural, high-quality olive oil. Cold pressing extracts the olives’ natural oils at California Olive Ranch to make their Extra Virgin Olive Oil. Other “light” or “pure” olive oils are manufactured utilizing high heat or chemicals that affect the flavor and quality of the olive oil. Furthermore, the California Olive Ranch has an integrated pest management system that significantly reduces its reliance on pesticides. It recycled all of its solid waste by watering trees and feeding local cattle. The California Olive Oil Council (COOC) certifies all extra virgin olive oils to ensure the highest quality. The COOC established a certification scheme that adheres to more stringent criteria than international standards, resulting in some of the best oil available.

This expertly blended and balanced blend of extra virgin olive oils from California farmers and carefully selected partner producers in Argentina, Chile, and Portugal add a fresh flavor to everyday cooking. The nose of this oil is floral, with a medium green grass finish. It can be used for daily tasks, including high-heat cooking (smoke point tested up to 425 degrees). Our packaging is intended to be as transparent as possible (each bottle includes a best-by and harvest date) and as simple to use as possible (easy, no-slip finger grips and dark green bottle to protect the oil from the deteriorating effects of light exposure).

This oil is ideal for the following applications:

Creating vinaigrettes and salad dressings
roasted or sautéed vegetables,
On the grill, cook chicken, steak, or seafood.
Dipping oil for bread.
Baking
Melted chocolate drizzled over ice cream.

California Olive Ranch’s Extra Virgin Olive Oil is cold-pressed, kosher, and Non-GMO Project verified. California Olive Ranch collaborates with family farmers to provide extra virgin olive oil grown entirely in California. Crafted with care for a more natural flavor that complements your everyday cooking. As we begin our harvest season and begin pressing our olives into extra virgin olive oil, we think it would be an excellent time to clear up any confusion about the various types of olive oil. Extra virgin olive oil is the highest quality olive oil because it provides the best taste and all the health benefits associated with olive oil. The olives are crushed in a mill instead of refined oil extracted using heat or chemicals. Instead, the oil is extracted mechanically. Our olives are crushed and centrifuged to separate the oil from the water and sediment at the California Olive Ranch. Think of it as freshly squeezed fruit juice. (In fact, olives are a fruit!)

Furthermore, to be classified as extra virgin, the oil must pass a battery of chemical tests (free fatty acid percent and peroxide levels). In addition, California Olive Ranch adheres to the California Olive Oil Commission’s guidelines and our own stringent internal standards. Finally, natural extra virgin olive oil must also pass a panel of trained tasters who look for favorable characteristics such as olive fruitiness; the tasters must not identify any flavor defects. In a nutshell, the oil must taste like olives and be of high quality.

Cold-pressed is an ambiguous term that has been around for a long time and is mainly used for marketing purposes. This is not a required standard. It simply means that the oil was extracted from the olives in a single step at the mill rather than through multiple separations. There was no use of heat in extracting the oil from the olives. So, why do we put “First Cold Press” on our bottles? Because many people have asked if our oil is cold-pressed first. Finally, the term refers to the process of crushing the olive fruit only once, referred to as the “first press.”

Pure Olive Oil: Olive oil that has been refined to remove impurities and thus loses the health benefits of extra virgin olive oil. It is usually combined with a small amount of extra virgin olive oil to impart flavor.

Although the term “light” olive oil implies that it is not a diet product. It is essentially the same as “pure” olive oil. It has a very mild flavor and color but is not high in calories or fat. To summarize, the term “light” has nothing to do with the quality or health benefits of the oil. The oil is made from the olive pomace, a solid waste product of the milling process. The pits, skin, and flesh of olives are all included. The oil is produced by re-milling the pomace to recover the waste’s remaining 1–5% oil. It can also be made by mixing solvents into the pomace and then heating it to extract more oil.